Pickled turnips

Ingredients:

• 450 g turnips, peeled, cut into 4 pieces, then into 0.5 cm thick slices.
• 1 small beetroot, peeled and cut into 4 pieces
• 1 clove garlic, thinly sliced
• 0.5 cup white vinegar
• 2 tablespoons coarse salt
• 1 teaspoon of sugar
• Special equipment: a wide-mouth, heat-resistant 1-liter jar

Preparation:

1. Place turnips, beets and garlic in a wide-mouthed, heat-proof 1-quart jar.
2. Pour vinegar into a small saucepan, add salt, sugar, and 1.5 cups of water, and bring to a boil. Once the salt and sugar have completely dissolved, pour the brine over the vegetables and fill the jar. Let cool.
3. Once the jar has cooled completely, close the lid and refrigerate for 1 week. After this time, the preserves will be ready.